Tri Tip Blue Cheese Salad & 2016 James Vincent Cabernet Sauvignon

By Laina Carter of McGrail Vineyards

Tri Tip and Blue Cheese Salad

Makes 4 servings of salad.

INGREDIENTS:

• 2 lbs. tri tip, silver skin removed
• salt, pepper, and garlic powder to taste
• 3 tbsp. meat rub of choice (I used Five Marys Spice Seasoning Rub)
• 2 hearts romaine lettuce, chopped
• 2 corn cobs, husks and silks removed, kernels cut from cob
• 1 large haas avocado, pitted and cubed
• 1 oz. parmesan crisp croutons
• 8 oz. mini heirloom tomatoes, quartered
• 6 tbsp. crumbled blue cheese
• 1 large shallot, thinly sliced
• 2 oz. Sonomic balsamic red wine reduction
• 2 oz. balsamic vinegar
• 2 oz. olive oil
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. herbs de Provence

DIRECTIONS:

1. Season tri tip with rub of choice and allow to sit for at least one hour. Work rub into meat.
2. Heat grill on high. Liberally season tri tip with salt, pepper, and garlic powder.
3. Sear tri tip on each side for 6-8 minutes. Lower heat to low and flip meat over. Cook for 8-10 minutes on each side. Meat will be ready when the internal temperature of the thickest part of the meat has reached 130 degrees F. Allow meat to rest for 10-20 minutes, then slice against the grain.
4. On four salad plates, evenly divide romaine lettuce, corn kernels, avocado, croutons, tomatoes, and blue cheese. Add about 4 ounces tri tip on top of each salad.
5. In a small bowl, combine shallot, Sonomic balsamic red wine reduction, balsamic vinegar, olive oil, salt, pepper, and herbs de Provence. Stir well, then drizzle over each salad.
6. Store remaining tri tip in an airtight container for up to one week after preparing.
7. Enjoy this flavorful salad with a glass of our 2016 James Vincent Cabernet Sauvignon.